Ingredients

Preparation

Trim a Kobe beef fillet and cut it into uniform slices, lengthwise. Alternate a slice of beef with a layer of smoked eel fillet. Tie up the meat construction with eel skin.

2

Caramelize the roast with hazelnut butter, basting it regularly, and finish its cooking at a low oven temperature.

3

Meanwhile, make a sauce with beef trimmings of the filet, reducing its consistency and adding some some coral sea urchin sauce.

4

To plate, arrange the sliced meat and decorate it with a splash of the sauce, and garnish with the stir-fried wild mushrooms.

Cave privée rosé 1990

Monkfish steaks with roasted porcini mushrooms

Cooking time

40 minutes

Preparation

40 minutes

Ingredients

Serves 8

Fresh monkfish fillets

Hazelnut butter

Fresh porcini mushrooms

Slice of Leon Cecina meat

Sautéed porcini mushroom caps

Bacon cream emulsified with beef stock

Preparation

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1

Trim and slice the fresh monkfish fillet to obtain equal-sized pieces of 5 cm in diameter.

2

Sauté the fillets in a hazelnut butter and cool them quickly.

3

Prepare a duxelles of fresh mushrooms and surround the monkfish with it; decadently garnish the dish with a thin slice of Cecina de Leon on top.

4

Finish cooking the roast by basting it regularly in the oven.

5

Plate up the medallions with flash-fried porcini caps and the fried bacon cream, emulsified with beef stock.

Cave privée 1989

THE FOOD PAIRING PRINCIPLES

Our sparkling wines love the company of delicious food. With its vinosity, complexity, and aromatic intensity, each champagne couples decadently with the gastronomy of the world.

Flavor is invited to table every time there is a wine-food pairing. Whether celebrating an occasion, welcoming friends, reveling in spontaneity, or just enjoying the pleasure of Veuve Clicquot on the palate: a champagne moment is one meant to be savored. With drinking champagne, flavor is inevitable. Gourmet dishes are simply asking to be paired with their perfect match. Depending on the craving, the imagination, the ingredients, or the time available to the chef, the amount of gourmet combinations is innumerable. For every one of our wines, Veuve Clicquot offers the secrets to creating a perfect pairing, with an uncannily matched recipe to pair with each bubbly vintage.

WE ARE CLICQUOT

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Episode #6 : Christophe Pannetier, Chef at Hôtel du Marc

Episode #6 : Christophe Pannetier, Chef at Hôtel du Marc

Christophe Pannetier is the Chef at Veuve Clicquot’s Hôtel du Marc, providing gastronomic experiences to the private mansion’s guests, who come from around the world. An innovator, Christophe often works in tandem with our oenologists, on a mission to discover new wine pairings for Veuve Clicquot wines, while creating new flavors for our guests to savor. Discover Christophe’s story.